Creamy Leeks with Bacon
To clean the leeks, cut the really dark ends off, then cut in half all the way through, slice thinly and put in a bowl of water. Swish them around to rinse them, then let them sit for a few minutes. The grit will settle to the bottom of the bowl. Carefully lift the sliced leeks out without disturbing the water and let them drain.
- 3 leeks, trimmed, cleaned, and sliced
- 5-6 slices of bacon, chopped
- 1-2 cloves garlic, chopped
- salt and pepper to taste
- 3/4 cup white wine
- 3/4 cup chicken broth
- 1/4 cup half and half
Chop up some bacon and cook in a skillet until crispy, then remove to dry a bit on some paper towels. If there’s LOTS of grease, drain some off, but leave a bit in the pan to cook the leeks in. Cook the leeks with some chopped garlic 3-5 minutes, and add salt and pepper. Add the wine and simmer a few minutes, then add the broth and half and half. Simmer 10-15 minutes while you’re cooking the salmon. Top with the bacon and serve.
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